Begin by preheating the oven to 350 degrees and stretching out the pizza or bread dough.
Once spread out, begin building the stromboli, smearing the tomato sauce and layering the provolone cheese, salami and pepperoni. Sprankle the mozzarella cheese over the top of the layers.
Now stretch the dough a bit more to support the rolling.
Begin to roll the stuffed dough as tight as you can.
Once you get to the end of the filling, stretch the ends out and fold into the roll to support a uniform stromboli.
Continue rolling tightly and place the seam at the bottom.
Pierce the stromboli with a knife. Note: Vent holes allow steam to escape, reducing the amount of internal moisture. This moisture will both prevent the crust from cooking fully through, and will cause the crust to soften after it comes out of the oven.
Drizzle the dough with extra virgin olive oil. Note: EVOO allows the dough to achieve a golden brown.
Place on a pizza stone or a lined baking sheet and bake for 45 minutes or until golden brown and smelling delicious.
Once cooked, allow to cool slightly and transfer to serving platter.
Cut with a serrated knife, enjoy and cheers 🍻!
